Daryl Minch, CFCS, Somerset County FCS Educator
Source: Rutgers Cooperative Extension, Department of Family &
Consumer
Sciences, Visions Newsletter, Issue 3, 1997, Vol. 9, No. 3
Nothing tastes better on a crisp winter day than a glass of fresh apple
cider. The subtle blend of apples gives fresh cider its distinctive aroma
and taste...delicious. Yet, once again we hear the news that an old
favorite may be hazardous to our health. So, what's the truth?
It's true that the risk of apple cider becoming contaminated from foodborne
pathogens is low. However, several times in the 1980's and 1990's,
unpasteurized juices were linked with outbreaks of foodborne illness,
including E. coli 0157:H7. So if you're at a high risk for contracting a
foodborne illness (that's infants and young children, the elderly, pregnant
or nursing women or persons with weakened immune systems), you should be
cautious.
How could cider get contaminated?
The Centers for Disease Control and Prevention point to two possible
causes: making cider with windfall apples or "drops," and contaminated
water. "Drops" are apples that fall to the ground. Harmful bacteria
may
live and grow on the ground and contaminate apples when they fall. The
bacteria will then pass into the juice during pressing if a cider producer
uses these apples. The second cause, contaminated water, can contaminate
the cider if a producer uses water from a contaminated well or lake to make
cider.
What do cider producers do to ensure safety?
Apple cider producers want to supply a safe and tasty product to consumers.
The industry has voluntarily done much to ensure a wholesome product.
Nearly half of cider producers responding to a US Apple Association survey
reported that they do not use "drops" when making cider. And,
here in New
Jersey, the law requires apple cider producers to test their water four
times a year for bacteria to assure its safety. In addition, cider
producers follow food safety plans that reduce risks at all points during
processing. The Food and Drug Administration plans to strengthen
regulations, including a mandate for Hazard Analysis Critical Control
Points (HACCP) plans. They also suggest cider producers provide a warning
statement on cider labels, in brochures or at the market, advising
consumers of the potential health risk of unpasteurized cider. HACCP
identifies potential trouble spots and puts in place mechanisms to prevent
these problems. HACCP has been successfully used in the canning, seafood,
meat and poultry industries.
In New Jersey, our cider mills (farmers) are licensed by the State. The
New Jersey State Department of Health inspects the cider mills on an annual
basis making sure the facilities meet both New Jersey and Federal
regulations.
Cooperative Extension...Working to Promote Food Safety
Rutgers University, through Cooperative Extension, has provided training
and publications to New Jersey apple cider producers to help ensure product
safety. In addition, researchers and specialists at the University
continually discuss the problem and conduct new research. A World Wide Web
page is maintained to update commercial growers and consumers on all
aspects of cider safety. You can access the "virtual orchard"
at
http://orchard.uvm.edu/rce/ciderstuff.html. Rutgers has also reviewed both
NJ Department of Agriculture and Department of Health guidelines for
producing safe cider.
Is Pasteurized Cider Better?
Some people feel that pasteurization is the answer. To pasteurize cider,
it is heated at high temperatures for a short time to kill harmful
bacteria. However, many apple cider producers are concerned that
heat-treating would destroy the unique taste of cider and lessen product
quality. Pasteurization would also have a major impact on New Jersey family
farm apple cider producers. Many would be forced out of business, which
accounts for up to 20% of their gross receipts, due to the high cost
($10,000 to $30,000) of pasteurization equipment. The industry is
currently debating these issues, given new technologies and new risks.
So...what's a consumer to do?
If you're at high risk for contracting foodborne illness, it is safest to
buy pasteurized cider, bottled apple juice or drink your cider hot.
Pasteurization and the canning or bottling process kills harmful pathogens
in pasteurized cider and bottled apple juice. Heating unpasteurized cider
just to a boil before drinking will also destroy harmful bacteria. It may
change the flavor a bit, but by adding spices like a cinnamon stick or
allspice, you can create a tasty drink that's guaranteed to pose little
risk to your health. For the rest of us, drinking unpasteurized cider
poses only a small risk to health. To lower this risk, use these tips:
Check the "use by" date before you buy.
Don't buy unpasteurized cider that is not refrigerated.
Keep cider in the refrigerator, not at room temperature.
And enjoy a cup of cold or hot cider. Cheers!
Cider is fresh crushed apple juice in season. Apple juice is the same
thing which may or may not be filtered to remove all pulp. Apple juice is
generally pasteurized, canned or bottled for longer shelf life.
An 8 ounce cup of apple cider or apple juice has:
115 calories
29 g carbohydrates
295 mg potassium
It is very low in all other nutrients.